Sugar-free | Grain-free | Wheat-free | Dairy-free | No added fats or oils
Makes enough for 5-6 meals
Why it’s delicious
This recipe comes to you from my love of travel and my love of all things Hawaii, magnum PI included! Shoyu is the Japanese word for soy sauce, with Shoyu Chicken being a popular dish in the Hawaiian archipelago thanks to its fusion of Asian and native cuisines.
In my version, I have removed the sugar and oil and instead give you a refined, healthy version without skimping on the taste and flavour. This dish is great for meal preppers or families as it’s better made in bulk!
Helpful hints and tips
The chicken will taste much better if it is marinated overnight before cooking, BUT if time is not on your side, marinate for a minimum of 20 minutes before cooking.
I use my Sweet as Fibre Syrup as a refined sugar substitute in this recipe due to its natural sweetness. My fibre syrup is a low-calorie prebiotic fibre made from 100% pure chicory. Feel free to use your own fibre syrup, but read the labels. Many companies lace their syrups with malt extract and stevia to make them sweeter. If your fibre syrup isn't golden, it probably isn't 100% pure. Click here if you would like to purchase my Sweet As Fibre Syrup.
- 120 ml (4 fl oz) low sodium tamari
- 60 ml (2 fl oz) water
- 2 tbsp Sweet as Fibre Syrup
- 1 tbsp finely chopped ginger
- ½ tbsp finely chopped garlic
- 1 ½ tbsp coconut aminos, optional
- 1.5 kg (3 lb) chicken breast or thigh, skin removed and fat trimmed
To serve per chicken portion
- 150 g (5.2 oz) finely shredded cabbage
- Small handful of fresh mint and coriander leaves, finely shredded
- 1 tbsp Bridget's Zesty Dressing
- ¼ sheet nori, finely sliced into strips
- Himalayan salt and freshly ground black pepper
- Whisk together the tamari, water, fibre syrup, ginger, garlic and coconut aminos to form the marinade.
- Add the chicken into a flat tray or place into a large ziplock bag and add the marinade. Using clean hands, massage the marinade all over the chicken, ensuring even coverage. Allow the chicken to marinate for 12-24 hours before cooking.
- When ready to cook, add the chicken along with all the liquid into a large shallow pot and bring the pot to a gentle simmer. Place the lid on the pot and cook for 25-35 minutes or until the chicken is cooked through.
- Remove the pot from the heat and allow the chicken to cool in the marinade if using the chicken for meal prep.
- Make a simple slaw by mixing together the cabbage, mint and coriander leaves. Season with a little salt and pepper, and dress with a little of Bridget's Zesty Dressing if served immediately alongside the hot chicken, smothered in the cooked marinade.
- If you are meal prepping, keep the chicken and slaw separate, and also take a small container of zesty dressing for the slaw and some of the cooked marinade to pour over the chicken before reheating.